Turkey Tuesday: Jambalaya Soup

This is a super quick post for Turkey Tuesday, folks! I’m heading out early Tuesday morning for the Ryder Cup, a huge professional golf event that’s being held this week in Chanhassen, Minnesota. I am beyond excited to see some of the world’s top golfers and I’m pretty sure I’m going to totally geek out! 😉

But first – this recipe, which I adapted from Iowa Girl Eats. It was a totally easy way to try turkey. I just switched out the chicken breasts for turkey tenderloins, and while I was on a poultry kick (okay, I’m ALWAYS on a poultry kick!), I switched out the andouille pork sausage with andouille chicken sausage. 

Teacher Man and I gave this a thumbs up for flavor and Joe was fairly accepting of it as well. All in all, I think it’s a great addition to my soup collection. And since it’s almost October, it’s definitely soup time in Minnesota!

Lara

Jambalaya Soup

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Ingredients

  

• 4 slices bacon chopped
• 12 oz andouille chicken sausage chopped
• 2-3 turkey tenderloins cut into bite-sized pieces
• salt and pepper
• 1 small yellow onion chopped
• 1 green bell pepper chopped
• 2 ribs celery chopped
• 2 teaspoons Cajun seasoning see notes
• 2 cloves garlic minced
• 3 Tablespoons all-purpose flour
• 32 oz reduced sodium chicken broth
• 28 oz crushed tomatoes
• 2 cups water
• 2 bay leaves
• 1 cup long grain white rice

Instructions

 

• Add bacon to a large, 6-quart Dutch Oven or heavy soup pot, then place on the stove and turn heat to medium.
• Cook until bacon is crisp then remove bacon to a plate and set aside, reserving bacon fat in the pot.
• If necessary, add enough extra virgin olive oil to total 2 Tablespoons fat in the pot.
• Turn heat up to medium-high then add chicken sausage and turkey, season with salt and pepper, then saute until turkey begins to turn opaque, 2 minutes.
• Add onion, bell pepper, and celery, season with Cajun seasoning, then saute until vegetables are tender, 5 minutes, turning heat up if necessary to keep ingredients sizzling.
• Add garlic then saute for 30 seconds.
• Sprinkle flour over the meat and vegetables then stir to coat and cook for 2 minutes.
• Slowly add chicken broth a splash at a time while stirring to create a smooth sauce, then add crushed tomatoes, water, and bay leaves.
• Turn heat up to high to bring liquid to a boil then add rice and stir well.
• Turn heat down to medium-low then cover and simmer until rice is al dente, 15-18 minutes, stirring often.
• When rice has a couple minutes left until it's tender, remove the pot from the heat then let sit with the lid on for 2-3 minutes to let the rice finish cooking from the heat of the pot.
• Remove the lid then stir in the bacon and let soup sit and thicken for 10 minutes before ladling into bowls and serving.

Notes

Adapted from Iowa Girl Eats

Tried this recipe?Let us know how it was!